Hardie Grant is to publish Romy Gill's second cookbook, On The Himalayan Trail: Recipes and Stories from Kashmir to Leh, in April 2022.
Publisher Kajal Mistry acquired world rights from Tim Bates at Peters Fraser and Dunlop. Gill's first book, Zaika: Vegan Recipes from India was published by Seven Dials last year.
On The Himalayan Trail: Recipes and Stories from Kashmir to Leh, is described as "one of the first cookbooks of its kind, telling the story of Kashmir’s unique and tantalising cuisine". Gill will share the recipes and cooking culture of the Kashmiri people, exploring why food and the celebrations surrounding it have "kept the people of Kashmir alive throughout difficult times".
Gill is a British Indian chef, food writer, author and broadcaster. She was the owner and head chef at Romy’s Kitchen and, in 2016 she was appointed an MBE in the Queen’s 90th birthday honours list. She is now one of the chefs on the new series of "Ready Steady Cook" on BBC One and has previously appeared on "C4 Sunday Brunch", "BBC Celebrity MasterChef", "The Hairy Bikers’ Comfort Food", "James Martin’s Saturday Morning", and "BBC Front Row with Mary Beard".
She said: "I'm very excited to be working with Kajal at Hardie Grant. Food is something that has an enormous power to connect people and bring them together. But the food of Kashmir is so different to that of other regions of India and this book gives me the chance to give a voice to the Kashmiri people, sharing their stories and opening up their beautiful dishes to a wider global audience.”
Commenting on the acquisition, Mistry said: “I am so thrilled to be working with Romy on this incredibly exciting and important book. I have always been such a fan of Romy’s writing and food, and admire the passion, research and love that goes into each and every recipe. This is going to be a very special book for us and we are excited to have Romy join our publishing family.”